SoCal Restaurant Show

“Farmhouse Vineyards is a family-owned Texas vineyard rooted in tradition, hard work, and a passion for exceptional wine. Owned and operated by two pairs of brothers and sisters-in-law, each member bringing a different personality to the company. The Seaton’s & Furgeson’s are comprised of 8 generations currently farming 7,000 acres of Cotton, Peanuts, Black Eyed Peas, Melons, Pumpkins, Various Grains, Dorper Sheep & Premium Texas Wine Grapes.”

“Generations of dedication have led to the creation of wines that truly embody the Texas terroir. Farmhouse Vineyards is incredibly proud to boast #TheBestDamnClientList in Texas. Farmhouse Vineyards grows fruit for some of the largest wineries in the state of Texas down to the most boutique.”

“For Farmhouse Vineyards, the ultimate reward is not producing micro runs of their own wines but receiving vineyard designation from their prestigious winery clients. Equally important, their team takes pride in crafting wines that showcase the unique Texas High Plains AVA. They specialize in warm-weather grape varieties that are well suited for the arid climate.”

“The flagship white grape is “Malvasia Bianca.” This is a rare and beautiful delight found in their Boyfriend, Farmers Wife, House Wife, Sweet, & Holly Dolly. Farmhouse’s flagship red grape variety is “Counoise” (Tablas Creek clone), found in their Cultivated & Revolution. Farmhouse Vineyards was the original planting of this variety in Texas and remains the most significant commercial producer.

“Katy Jane Seaton, co-owner of Farmhouse Vineyards, marks her 20th year in Texas Wine in 2025. A leader in viticulture and Ag advocacy, she has advanced the reputation of Texas fruit through two decades of innovation, marketing expertise and industry service.”

“At Farmhouse Vineyards, her vision and deep agriculture passion shape meaningful wines and experiences that reflect the special character of the Texas High Plains.”

Katy Jane Seaton is our guest uncorking all that is Farmhouse Vineyards.

“Farmhouse Vineyards is a family-owned Texas vineyard rooted in tradition, hard work, and a passion for exceptional wine. Owned and operated by two pairs of brothers and sisters-in-law, each member bringing a different personality to the company. The Seaton’s & Furgeson’s are comprised of 8 generations currently farming 7,000 acres of Cotton, Peanuts, Black Eyed Peas, Melons, Pumpkins, Various Grains, Dorper Sheep & Premium Texas Wine Grapes.”

“Generations of dedication have led to the creation of wines that truly embody the Texas terroir. Farmhouse Vineyards is incredibly proud to boast #TheBestDamnClientList in Texas. Farmhouse Vineyards grows fruit for some of the largest wineries in the state of Texas down to the most boutique.”

“The flagship white grape is “Malvasia Bianca.” This is a rare and beautiful delight found in their Boyfriend, Farmers Wife, House Wife, Sweet, & Holly Dolly. Farmhouse’s flagship red grape variety is “Counoise” (Tablas Creek clone), found in their Cultivated & Revolution. Farmhouse Vineyards was the original planting of this variety in Texas and remains the most significant commercial producer.

“Katy Jane Seaton, co-owner of Farmhouse Vineyards, marks her 20th year in Texas Wine in 2025. A leader in viticulture and Ag advocacy, she has advanced the reputation of Texas fruit through two decades of innovation, marketing expertise and industry service.”

Katy Jane Seaton continues with us further uncorking all that is Farmhouse Vineyards.

“Hospitality veteran Drew Nieporent has been a staple of the New York dining scene for decades, establishing a host of iconic restaurants like Nobu, Tribeca Grill, and Montrachet. But his career started from much more humble beginnings—the grill at the local McDonald’s.”



“A middle class kid from New York’s East Side, Drew spends his childhood tagging along with his father to help restaurants get their liquor license, igniting a lifelong obsession with food. His passion takes him on a winding, continent-spanning journey, crossing paths with legendary chefs, iconic athletes, and movie stars as he grows into one of the most influential names in the culinary world. From waiting tables on a cruise ship to getting his first three-star review; from squabbling with Cornell professors to partnering with Robert DeNiro; this is more than a story of one man’s extraordinary life—it’s a story of an evolving industry. As culinary trends come and go, and relationships blossom and combust, Nieporent navigates it all with a simple yet powerful philosophy: give the customer what they want.”



“Told in Drew’s unforgettable voice, I’m Not Trying To Be Difficult is a rollicking memoir that feels like sitting across the dinner table from someone who has seen it all—one of the last great restaurateurs.

The always refreshingly opinionated Drew Nieporent joins us to share a few of his memorable stories.”

“Hospitality veteran Drew Nieporent has been a staple of the New York dining scene for decades, establishing a host of iconic restaurants like Nobu, Tribeca Grill, and Montrachet. But his career started from much more humble beginnings—the grill at the local McDonald’s.”



“A middle class kid from New York’s East Side, Drew spends his childhood tagging along with his father to help restaurants get their liquor license, igniting a lifelong obsession with food. His passion takes him on a winding, continent-spanning journey, crossing paths with legendary chefs, iconic athletes, and movie stars as he grows into one of the most influential names in the culinary world. From waiting tables on a cruise ship to getting his first three-star review; from squabbling with Cornell professors to partnering with Robert DeNiro; this is more than a story of one man’s extraordinary life—it’s a story of an evolving industry. As culinary trends come and go, and relationships blossom and combust, Nieporent navigates it all with a simple yet powerful philosophy: give the customer what they want.”



“Told in Drew’s unforgettable voice, I’m Not Trying To Be Difficult is a rollicking memoir that feels like sitting across the dinner table from someone who has seen it all—one of the last great restaurateurs.”

The always refreshingly opinionated Drew Nieporent continues with us sharing more of his memorable stories from the trenches of hospitality.

Chef Andrew has some tips to make the Thanksgiving meal prep a little less stressful. Is a fresh turkey really superior to a flash frozen bird in terms of price and value? How about a recipe for an easy to make cranberry sauce that bests the familiar can variety any day of the week and tasty house-made stuffing that’s almost free?

“Right in the heart of Downtown Lafayette, LA you'll find Spoonbill Watering Hole & Restaurant—where fresh 
flavors meet laid-back vibes, and your taste buds come to party. Housed in a retrofitted circa 1939 service station with restored neon signs, Spoonbill serves up the Gulf's finest with locally sourced ingredients that turn every bite into a Louisiana love letter. In 2020 they were a nominee for the James Beard Foundation’s Award for “Best New Restaurant Design.” Whether you're sipping a creative cocktail, enjoying a craft beer, or diving into top-tier seafood, it's the perfect spot to swap stories and toast to the good times. Spoonbill isn't just a restaurant-it's where locals go to feel like they're on vacation.” Tanner Dimmick joins us to unwarp all that is Lafayette’s Spoonbill Watering Hole & Restaurant.

Al Mancini is our always in-the-know guest with highlights of what’s new on the dynamic Las Vegas dining scene. Al joins us sharing some dining tidbits including the opening of the relocated Bazaar Meats by Jose Andres at The Venetian/Palazzo and the newly debuted High Steaks at the apex of the revitalized Rio helmed by local Las Vegas Celebrity Chef & Restaurateur James Trees. Al also is the creator of the “Food & Loathing” weekly podcast highlighting the Las Vegas dining scene. A new assignment for Al is as a contributor to Las Vegas Insider. The 4th year anniversary of notable Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app happens in February. We pull Al away from a sumptuous Brunch to join us.

Al Mancini is our always in-the-know guest with highlights of what’s new on the dynamic Las Vegas dining scene. Al joins us sharing some dining tidbits including the opening of the relocated Bazaar Meats by Jose Andres at The Venetian/Palazzo and the newly debuted High Steaks at the apex of the revitalized Rio helmed by local Las Vegas Celebrity Chef & Restaurateur James Trees. Al also is the creator of the “Food & Loathing” weekly podcast highlighting the Las Vegas dining scene. A new assignment for Al is as a contributor to Las Vegas Insider. The 4th year anniversary of notable Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app happens in February. We pull Al away from a sumptuous Brunch to join us.

“Ini Ristorante’s (Fountain Valley) culinary concept draws inspiration from the seasonality and simplicity of Japanese and Italian flavors and seeks to find the perfect harmony between the two. Chef-driven and culturally inspired, Ini Ristorante’s menu combines Japanese and Italian cuisine’s ingredients, tastes, and techniques to bring you an unmatched dining experience. Ini Ristorante features Japanese-inspired Italian cuisine produced by Kei Concepts Chef Viet Nguyen and his diversely talented culinary team.” Founder and Chef Viet Nguyen joins us to unwrap all that is Ini Ristorante.

For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Buying eggs is a bit of a challenge (cost aside.) What do all the vasrious labels mean? Chef Andrew has the answers…

“Right in the heart of Downtown Lafayette, LA you'll find Spoonbill Watering Hole & Restaurant—where fresh 
flavors meet laid-back vibes, and your taste buds come to party. Housed in a retrofitted circa 1939 service station with restored neon signs, Spoonbill serves up the Gulf's finest with locally sourced ingredients that turn every bite into a Louisiana love letter. In 2020 they were a nominee for the James Beard Foundation’s Award for “Best New Restaurant Design.” Whether you're sipping a creative cocktail, enjoying a craft beer, or diving into top-tier seafood, it's the perfect spot to swap stories and toast to the good times. Spoonbill isn't just a restaurant-it's where locals go to feel like they're on vacation.” Tanner Dimmick joins us to unwarp all that is Lafayette’s Spoonbill Watering Hole & Restaurant.

Al Mancini is our always in-the-know guest with highlights of what’s new on the dynamic Las Vegas dining scene. Al joins us sharing some dining tidbits including the opening of the relocated Bazaar Meats by Jose Andres at The Venetian/Palazzo and the newly debuted High Steaks at the apex of the revitalized Rio helmed by local Las Vegas Celebrity Chef & Restaurateur James Trees. Al also is the creator of the “Food & Loathing” weekly podcast highlighting the Las Vegas dining scene. A new assignment for Al is as a contributor to Las Vegas Insider. The 4th year anniversary of notable Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app happens in February. We pull Al away from a sumptuous Brunch to join us.

“Ini Ristorante’s (Fountain Valley) culinary concept draws inspiration from the seasonality and simplicity of Japanese and Italian flavors and seeks to find the perfect harmony between the two. Chef-driven and culturally inspired, Ini Ristorante’s menu combines Japanese and Italian cuisine’s ingredients, tastes, and techniques to bring you an unmatched dining experience. Ini Ristorante features Japanese-inspired Italian cuisine produced by Kei Concepts Chef Viet Nguyen and his diversely talented culinary team.” Founder and Chef Viet Nguyen joins us to unwrap all that is Ini Ristorante.

For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Buying eggs is a bit of a challenge (cost aside.) What do all the vasrious labels mean? Chef Andrew has the answers…

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Right in the heart of Downtown Lafayette, LA you'll find Spoonbill Watering Hole & Restaurant—where fresh
flavors meet laid-back vibes, and your taste buds come to party. Housed in a retrofitted (circa 1939) service station with restored neon signs, Spoonbill serves up the Gulf's finest with locally sourced ingredients that turn every bite into a Louisiana love letter.”

“Whether you're sipping a creative cocktail, enjoying a craft beer, or diving into top-tier seafood, it's the perfect spot to swap stories and toast to the good times. Spoonbill isn't just a restaurant-it's where locals go to feel like they're on vacation.”

“Spoonbill has been embraced by its neighborhood and beyond. The vibe is unfancied and party forward where first-time guests and regulars feel comfortable while experiencing excellent service, a seafood forward menu, and serious craft cocktails along with local craft beers.”

“Current Executive Chef Tyler Langley started working at Spoonbill Watering Hole & Restaurant in 2019, where he discovered his passion for cooking. From Spoonbill, he further honed his skills in the kitchen of Upstate New York’s Andes Hotel and Lafayette, LA’s Vestal Restaurant. Tyler returned to Spoonbill while attending the Chef John Folse Culinary Institute, where he earned a Bachelor's degree in Culinary Operations.”

“Today, Tyler serves as the Executive Chef at Spoonbill Watering Hole & Restaurant. In this role, he collaborates with his team to create unique dishes, with a strong focus on showcasing fresh Gulf seafood.”

“Tanner Dimmick (General Manager) was raised in dive bars and dance halls in Lafayette, LA. Working at the Wild Salmon and Grant Street since he was a teenager, he worked his way up from door guy to fry cook to bartender. Eventually, he made the leap to more serious cocktail programs at Dark Roux and Saint Street Inn where he found a passion for party-forward beverage creation. Part of the opening team of Spoonbill as the beverage director, he now serves as General Manager.”

Tanner Dimmick joins us to unwarp all that is Spoonbill Watering Hole & Restaurant.

“Right in the heart of Downtown Lafayette, LA you'll find Spoonbill Watering Hole & Restaurant—where fresh 
flavors meet laid-back vibes, and your taste buds come to party. Housed in a cleverly retrofitted service station with restored neon signs, Spoonbill serves up the Gulf's finest with locally sourced ingredients that turn every bite into a Louisiana love letter.\”

“Whether you're sipping a creative cocktail, enjoying a craft beer, or diving into top-tier seafood, it's the perfect spot to swap stories and toast to the good times. Spoonbill isn't just a restaurant-it's where locals go to feel like they're on vacation.”

“Spoonbill has been embraced by its neighborhood and beyond. The vibe is unfancied and party forward where first- time guests and regulars feel comfortable while experiencing excellent service, a seafood forward menu, and serious craft cocktails.”

“Current Executive Chef Tyler Langley started working at Spoonbill Watering Hole & Restaurant in 2019, where he discovered his passion for cooking. From Spoonbill, he further honed his skills in the kitchen of Upstate New York’s Andes Hotel and Lafayette, LA’s Vestal Restaurant. Tyler returned to Spoonbill while attending the Chef John Folse Culinary Institute, where he earned a Bachelor's degree in Culinary Operations.”


“Today, Tyler serves as the Executive Chef at Spoonbill Watering Hole & Restaurant. In this role, he collaborates with his team to create unique dishes, with a strong focus on showcasing fresh Gulf seafood.”

“Tanner Dimmick (General Manager) was raised in dive bars and dance halls in Lafayette, LA. Working at the Wild Salmon and Grant Street since he was a teenager, he worked his way up from door guy to fry cook to bartender. Eventually, he made the leap to more serious cocktail programs at Dark Roux and Saint Street Inn where he found a passion for party-forward beverage creation. Part of the opening team of Spoonbill as the beverage director, he now serves as General Manager.”

Tanner shares that although Gulf Seafood is their specialty their Third-Pound Black Angus Beef Burger with American Cheese and Rosie sauce on a Potato Bun remains their best seller!

Tanner Dimmick stays with us pulling the cork on all the deliciousness that is Lafayette’s Spoonbill Watering Hole & Restaurant.